Ingredients

Instructions

24 hours before breading, marinate chicken fingers: cut into finger size pieces, in 2 cups whole milk, 2 slightly beaten eggs and 1 TBLS poultry seasoning.
The next day, crumble 1 whole large box Kellogg's Corn Flakes in Cuisinart Food Processor, add Bisquik until you have a tweed texture.
Bread chicken pieces (that have been marinating 24 hours) in the Corn Flake/Bisquik mixture.
Let sit on cookie sheet 2 hours, for the breading to set.
Fry in Peanut oil until golden brown, serve with chicken cous-cous and lemon wedges(squeeze the lemon over the chicken pieces). Can also be served with any choice of citrus.